Roasted Green Bean and Red Onion Quinoa plus Free Yogurt Coupons

I’ve been chowing down on this light and summery lunch for the past few days.  Quinoa and chickpeas team up with garden-grown green beans for a meal that includes a nice array of food groups.  What really flavors this dish though is the roasted onions.  Sweet, slightly charred hints of flavor permeate the quinoa, lending the dish a robustness while keeping it on the light side.  It’s finished off with mint, creating a tabbouleh-like pilaf with a roasted veggie twist.

And just like tabbouleh, this would make a great picnic/party item.  It keeps well and tastes great at room temp.  Plus, it’s always good to have something healthy on the picnic table!

Roasted Green Bean and Red Onion Quinoa

Yield: Serves 4 as a main dish, 6 as a side

Ingredients

  • Roasted Veggies:
  • -3/4 lb. green beans (about 3 cups), trimmed
  • -1 jumbo (or 2 medium) red onion, peeled and chopped into 3/4-inch wedges
  • -2 Tbsp. lemon thyme (or slightly less regular thyme)
  • -1 Tbsp. olive oil
  • -S&P
  • Assembling the quinoa:
  • -1 cup quinoa
  • -1 cup chick peas
  • -Zest of 1/2 lemon (about 1 tsp.)
  • -Juice of 1 large lemon
  • -1 Tbsp. of loose mint leaves, minced
  • -1 1/2 Tbsp. extra virgin olive oil
  • -Salt and pepper, to taste

Instructions

  1. Place quinoa and 2 cups of water in medium saucepan, covered. Bring to a boil, then reduce heat and simmer 20 minutes. Set aside.
  2. Preheat oven 425. Line large baking sheet with aluminum foil. Toss green beans, onions, and thyme with olive oil, and sprinkle with salt and pepper. Roast beans and onions 15 minutes. Stir, and return to oven for another 7-8 minutes, or until beans are tender.
  3. Cut beans into bite-sized pieces. Toss roasted veggies with quiona. Stir in chickpeas, lemon juice and zest, mint, and oil. Season with salt and pepper. Serve warm or at room temp.

Notes

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http://foodfitnessfreshair.com/2011/08/05/roasted-green-bean-and-red-onion-quinoa/

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1 Comment

  • Reply
    The Candid RD
    August 7, 2011 at 7:15 am

    OH yum, the lemon and mint sound like a great addition tot his recipe!! I have so much quinoa now because I bought a ton when it was half off at the store the other day, so this sounds wonderful.

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